best spring meal ideas

Spring is here, and what better way to celebrate than with some delicious plant-based meals? We've rounded up 10 of our favorite recipes to inspire your next spring feast. From fresh salads to hearty main dishes, these dishes are sure to satisfy your taste buds while highlighting the best flavors of the season.

1. Spring Salad with Lemon Vinaigrette

Start your meal off on a light note with this refreshing salad. Topped with radishes, asparagus, and lemon vinaigrette, it's the perfect way to welcome in the warmer weather.

Ingredients:

• 4 cups mixed greens
• 1 bunch asparagus, trimmed and cut into bite-size pieces
• 2 radishes, thinly sliced
• 1/4 cup lemon vinaigrette dressing

Instructions:

1. Divide mixed greens among four plates.
2. Top with asparagus and radishes.
3. Drizzle with lemon vinaigrette and serve.

2. Vegan Spring Rolls

These vegan spring rolls are packed with fresh veggies and dipped in a flavorful hoisin peanut sauce. They make a great appetizer or snack for any spring gathering.

Ingredients:

• 3 oz thin rice noodles
• 12 round rice papers
• 1 avocado, sliced
• 1 carrot, sliced into thin strips
• 1/2 cucumber, sliced into thin strips
• 1/2 red bell pepper, sliced into thin strips
• 1/2 cup chopped fresh cilantro
• 1/4 cup hoisin sauce
• 2 tbsp smooth peanut butter
• 2 tbsp warm water
• 1 tbsp lime juice

Instructions:

1. Prepare rice noodles according to package instructions. Drain and set aside.
2. Fill a large bowl with warm water. Dip one rice paper in the water for a few seconds until it softens.
3. Place rice paper on a clean surface. Add a small amount of noodles, avocado, carrot, cucumber, bell pepper, and cilantro on top of the rice paper.
4. Roll up the rice paper tightly, tucking the edges in as you go.
5. Repeat with remaining rice papers and filling.
6. In a small bowl, whisk together hoisin sauce, peanut butter, warm water, and lime juice until smooth.
7. Serve spring rolls with hoisin peanut sauce for dipping.

3. Spring Vegetable Stew

This hearty spring stew is packed with fresh veggies, legumes, and quinoa. It's the perfect comfort food for those cooler spring days.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp ground cinnamon
• 4 cups vegetable broth
• 1 cup quinoa
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups chopped seasonal vegetables (zucchini, carrots, asparagus, etc.)
• 1/2 cup chopped fresh cilantro
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add cumin, smoked paprika, coriander, and cinnamon and cook for 1-2 minutes until fragrant.
3. Add vegetable broth, quinoa, diced tomatoes with their juices, chickpeas, and chopped vegetables. Bring to a boil, then reduce heat and simmer for 20-25 minutes until quinoa and vegetables are tender.
4. Stir in cilantro and season with salt and pepper to taste.
5. Serve hot.

4. Grilled Portobello Mushroom Burgers

These hearty mushroom burgers make the perfect main dish for any spring BBQ. Layered with avocado, tomato, and vegan mayo, they're sure to be a hit with vegans and meat-eaters alike.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 2 garlic cloves, minced
• 4 buns
• 1 large tomato, sliced
• 1 avocado, sliced
• Vegan mayo, for serving

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, soy sauce, maple syrup, and garlic.
3. Brush the mixture over the mushrooms and let marinate for 10-15 minutes.
4. Grill the mushrooms for 5-7 minutes per side until tender and slightly charred.
5. Toast the buns and layer mushroom, tomato, and avocado on top.
6. Drizzle with vegan mayo and serve.

5. Spring Vegetable Risotto

This creamy risotto is packed with fresh spring veggies like asparagus, peas, and mint. It's the perfect way to showcase the best flavors of the season.

Ingredients:

• 6 cups vegetable broth
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 1/2 cups arborio rice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup white wine
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh peas
• 1 tbsp chopped fresh mint
• 1/4 cup grated vegan Parmesan cheese

Instructions:

1. In a medium pot, bring vegetable broth to a simmer. Keep warm over low heat.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add arborio rice, salt, and black pepper and cook for 1-2 minutes until rice is coated in oil and slightly toasted.
4. Add white wine and stir constantly until it's absorbed.
5. Add 1 cup of warm vegetable broth and stir constantly until it's absorbed. Repeat with remaining broth, one cup at a time, stirring constantly until each addition is absorbed before adding more.
6. Add asparagus and peas during the last 5 minutes of cooking. Stir in mint and vegan Parmesan cheese.
7. Serve hot.

We hope these plant-based spring meal ideas inspire you to get creative in the kitchen this season. Enjoy!

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